I've been turning this recipe over and over in my mind for a week. Last night I decided it was time to just wade in and make it up as I went. In all honesty, this is one of the best things I've ever cooked.
Read through the entire recipe and have all your ingredients for the sauce ready to go. Once you start making the sauce, it goes quickly.
4 boneless, skinless chicken breasts pounded to 1/4 inch thickness
1/2 cup self-rising flour
1/2 t. granulated garlic
1 1/2 t. Tone's S.W. Chipotle Seasoning
1/4 t. jalapeno salt
1/2 t. onion powder
1/2 t. ground cumin
Mix flour and seasoning in a shallow dish. Lightly coat chicken cutlets. Reserve this seasoned flour, you'll use it to thicken the sauce.
Heat 3 T. canola oil in a large skillet over medium high heat. Cook chicken turning occasionally, until cooked through. Remove from skillet and set aside. Drain all but 1 T. of oil from the skillet.
Ingredients for the sauce:
2 oz. tequila
4 T. breading flour
2 cups chicken broth
1 large jalapeno, diced
4 green onions, white and green part, thinly sliced
8 - 10 cherry tomatoes, halved
3 T. freshly squeezed lime juice
Over medium high heat, deglaze the skillet with the tequila, scraping up browned bits. Sprinkle in flour and quickly stir until the flour is browned. Slowly pour in chicken broth and whisk until the flour is dissolved.
Lower heat to medium and add in jalapenos, onions and tomatoes. Lower heat to low and continue stirring until the vegetables soften, about 3 - 4 minutes. Add the lime juice at the last minute right before serving.
At this point, you can either add the chicken back to the gravy and let it heat through or you can plate the chicken over yellow rice or beans and ladle gravy on top.
Garnish with chopped cilantro if desired.